Sunday, February 20, 2011

Dark Chocolate Torte with Chambord Cream

I have recently noticed more and more people with gluten allergies. This is a really delicious dessert which is gluten free, but will also appeal to gluten lovers. It's very dark and rich, which makes the light and fluffy Chambord cream a perfect compliment. It's also very easy to make!

Dark Chocolate Torte


16 Ounces Semi-Sweet Chocolate, Chopped or Chips

1 Cup of Unsalted Butter

2 Tablespoons of Chambord

9 Eggs, Separated

1 Cup of Sugar


9" Spring Form Pan

1 Round of Parchment Paper, Cut to fit the inner bottom of the pan


Preheat the oven to 350 degrees. In a double boiler, or if you don't have one, I use a pyrex bowl on top of a saucepan of boiling water, pour in your chocolate bits, butter and Chambord. Melt slowly while stirring. Turn off heat once completely melted and allow to cool. Rub butter across the interior of a spring form pan very uniformly.Place your parchment paper inside the pan and smooth across the bottom. In a mixer, whip your egg whites into soft peaks. Remove from mixing bowl and set aside. Add to the mixing bowl your egg yolks and sugar, mix until a creamy, soft lemon color. Add 1/3 of your yolk mixture into your chocolate and combine. Repeat with remaining thirds until the mixture is incorporated. Remove 1/3 of this mixture and reserve for icing. To the remaining yolk/chocolate mixture, fold in 1/3 of your egg whites very gently. Once it is just incorporated, add another 1/3, and repeat until all the egg whites have been incorporated. Do not over mix. Pour the batter into your pan and bake for approximately 45 min, until the sides start to pull away just slightly. Remove from oven and allow to cool for 30 minutes. Unlatch spring form sides, and gently lift away. Place a cake plate upside down on the cake top and pick up the whole assembly and flip gently. Remove spring form bottom and parchment paper. Ice the top of the cake with the reserved batter from earlier.

Chambord Cream


1 Cup of Heavy Whipping Cream

1 Tablespoon of Sugar
2 Tablespoons of Chambord


In a mixer, whip all of the ingredients on high speed until cream forms peaks. Cut your cake and serve with a huge dollop of Chambord Cream on top!


  1. Wow, this looks so amazing! I cannot wait to try it. Thanks for thinking of all the gluten-free people out there!!!

  2. I'm so glad you like it!
    You should also check out Cannelle et Vanille and Tartelette! They are gluten conscious and have beautiful blogs! :)